Double Satay Tofu & Veggie Thai Red Curry
with Garlic Rice & Pickled Onion
Tender tofu is one of our favourite ingredients for soaking up bold Thai flavours. In this plant-based dish, the peanutty Malaysian tofu works a treat with the creamy, zingy sauce and fluffy rice.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1
Red Onion
3
Garlic
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Gluten, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
2
Malaysian Tofu
1 packet
Mild Thai Red Curry Paste
1 packet
Coconut Milk
1
Capsicum
1 packet
Coriander
1 packet
Green Beans
Utensils
Cooking Steps
• Finely chop garlic.
• In a large saucepan, heat the butter with a dash of
olive oil over medium heat.
• Cook half the garlic until fragrant, 1-2 minutes.
Add basmati rice, the water (for the rice) and a
generous pinch of salt. Stir, then bring to the boil.
• Reduce heat to low and cover with a lid.
• Cook for 10 minutes, then remove from heat
and keep covered until rice is tender and water is
absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so
don’t peek!
• Meanwhile, trim green beans.
• Thinly slice red onion.
• Roughly chop capsicum.
• Cut Malaysian tou into 2cm chunks.
• In a small bowl, combine the vinegar and a good
pinch of sugar and salt.
• Scrunch half of the sliced onion in your hands, then
add it to pickling liquid. Add enough water to just
cover onion. Set aside.
• In a large frying pan, heat a drizzle of olive oil over
medium-high heat.
• Cook tofu, tossing, until browned, 3-4 minutes. (cook in batches if your pan is getting crowded) Transfer to a bowl.
• Return frying pan to high heat with a drizzle of olive
oil. Cook capsicum, green beans and the remaining
onion, stirring, until softened, 4-5 minutes.
• SPICY! This is a mild paste, but use less if you’re
sensitive to heat! Reduce heat to medium, then add
the remaining garlic and mild Thai red curry paste
and cook until fragrant, 1-2 minutes.
• Add coconut milk, the water (for the curry), soy
sauce, brown sugar and tofu, then simmer until
slightly thickened, 2-3 minutes.
• Drain pickled onion.
• Divide garlic rice between bowls and spoon over
satay tofu and veggie Thai red curry.
• Top with pickled onion and crushed peanuts.
• Tear over coriander to serve. Enjoy!
